We are huge fans of a good Kouign-Amann! We like this pastry so much that this is not the first recipe about it that we publish, and it definitely not be our last. For today's We Cook Books recipe, we share with you the world-famous Dominique Ansel DKA recipe.
Although Kouign-Amann is considered one of the most difficult pastries to make, everyone who loves to bake should at least try to make it once. After you try it for the first time, and even if you don't nail it at first you will still probably end up with a delicious result - because who could be better than a caramelized, slightly denser croissant?
472 g (3 cups + 2 tablespoons) strong flour
12 g (2 tablespoons) kosher salt
313 g (1 1/4 cups + 2 1/2 tablespoons) water, very cold
363 g (26 tablespoons) unsalted butter (84% butterfat), softened
4 g (1 1/2 teaspoons) instant yeast
Cooking oil spray, as needed
Plain flour (for dusting), as needed
360 g (1 3/4 cups) granulated sugar